Elke Arendt is a Professor of Food and Nutritional Sciences in UCC, and has an impressive research track record in the area of cereal and beverage science, gluten free foods, functional foods, starter cultures and anti-microbial agents. In the APC she is helping to develop future foods. Elke has an excellent research record in areas such as development of gluten-free products, and the role of lactic acid bacteria in fermented food/beverage systems, is listed in the top 100 researchers in world in the field of Food and Agriculture. She has collaborated with over 150 companies in the last 15 years and has two granted patents. Her research programme at UCC to date has resulted in over 300 peer-reviewed research papers, 3 books, 35 book chapters, and approximately 600 additional published articles and abstracts. She has a h-factor of 41. Over 50 post-graduate students completed their studies under her supervision.